with the whole document including step-by-step. If you can print it double-sided or past it up, it folds to fit a recipe box.
NOTES: This worked fine with the local Tamimi ingredients: All-purpose Flour, "Captain" oats (not instant), and "Saf" 'instant' yeast.
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Red Lentil Stew with Lime and Cilantro (Vegetarian/Vegan) (Makes 4-6 servings, but this freezes well and can easily be doubled. Recipe slightly adapted from Kalyn's Kitchen.)
1 cup dry red lentils 2 cups water 1 T olive oil 1 onion, finely chopped 1 cup finely chopped celery 1 T minced garlic 1/4 tsp. ground turmeric 1 tsp. ground cumin 1 tsp. chile powder 1 can roasted tomatoes (chopped tomatoes are easiest, but when I can't find them at Tamimi I usually just run a can of whole tomatoes through the food processor) 2 cups vegetable broth 1 tsp. green Tabasco Sauce (or other hot sauce of your choice. Green Tabasco is fairly mild, so I usually use red Tabasco sauce) salt and fresh ground black pepper to taste 1/4 cup fresh squeezed lime juice (2-3 limes, or less if you're not that into lime) Optional: 1/2 - 1 cup chopped fresh cilantro (I don't add it because I'm allergic) Optional: hot peppers (I usually add 2-3, but these aren't in the original recipe and I like hot things)
Optional: cut limes and sour cream (or plain yogurt) or vegan sour cream substitute (I'm not sure you'll find this at tamimi) for serving the soup.
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes. While lentils are cooking in the water, finely chop onions, celery, and peppers (if you're using them) and mince garlic. Heat olive oil in heavy soup pot, add onion, celery, and peppers and saute for ~6-10 minutes, long enough that vegetables are softened. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more. Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them)
While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream (or plain yogurt), cheese, or vegan substitute if desired. *Note: this recipe can range anywhere from what I consider relatively mild to quite spicy depending on how much chili pepper, chiles, and hot sauce you add, so adapt it to your own tastes.*
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Here's the PDF file
NOTES: This worked fine with the local Tamimi ingredients: All-purpose Flour, "Captain" oats (not instant), and "Saf" 'instant' yeast.
You're Next!
Red Lentil Stew with Lime and Cilantro (Vegetarian/Vegan)
(Makes 4-6 servings, but this freezes well and can easily be doubled. Recipe slightly adapted from Kalyn's Kitchen.)
1 cup dry red lentils
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 can roasted tomatoes (chopped tomatoes are easiest, but when I can't find them at Tamimi I usually just run a can of whole tomatoes through the food processor)
2 cups vegetable broth
1 tsp. green Tabasco Sauce (or other hot sauce of your choice. Green Tabasco is fairly mild, so I usually use red Tabasco sauce)
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (2-3 limes, or less if you're not that into lime)
Optional: 1/2 - 1 cup chopped fresh cilantro (I don't add it because I'm allergic)
Optional: hot peppers (I usually add 2-3, but these aren't in the original recipe and I like hot things)
Optional: cut limes and sour cream (or plain yogurt) or vegan sour cream substitute (I'm not sure you'll find this at tamimi) for serving the soup.
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
While lentils are cooking in the water, finely chop onions, celery, and peppers (if you're using them) and mince garlic. Heat olive oil in heavy soup pot, add onion, celery, and peppers and saute for ~6-10 minutes, long enough that vegetables are softened. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them)
While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream (or plain yogurt), cheese, or vegan substitute if desired.
*Note: this recipe can range anywhere from what I consider relatively mild to quite spicy depending on how much chili pepper, chiles, and hot sauce you add, so adapt it to your own tastes.*